Spiced pot roast with orange and
pomegranate
Pot roast? Yes, pot roast. This modern take on a suburban classic is brimful of Middle
Eastern avours that will bring family and friends to the table every time.
Serves 6
Preparation time 15 minutes
Slow cooking time 8 hours (low)
Pressure cooking time 59 minutes (excluding pressure building time)
Ingredients
1.2kg rolled beef pot roast
2 tbsp plain our, seasoned with salt and white pepper
1 tbsp olive oil
1 cup (200g) dried apricots
1 cinnamon stick
2 tsp ground coriander
1 tsp ground cumin
Zest and juice of 2 oranges
1 tbsp honey
2 cups (500ml) beef stock, salt-reduced
⅓ cup pomegranate seeds
Prepared couscous, plain Greek yoghurt and mint leaves,
to serve
Method
1. Remove the string from the pot roast and dust in seasoned our. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time
for 5 minutes. Press START, do not close the lid. Place oil and beef into the inner pot. Sear beef until lightly browned.
2. Add any remaining our to the pot and stir into the pan juices. Add apricots, cinnamon stick, coriander, cumin, orange zest,
orange juice, honey and stock.
3. Close lid, cook on SLOW COOK LOW TEMP for 8 hours or select MEAT/POULTRY program in PRESSURE COOKING.
Set time for 59 minutes. Press START.
4. When cooking is complete turn pressure regulator to VENT to allow the pressure to release. Remove lid. Transfer pot roast
to a serving plate. Remove the apricots with a slotted spoon and spoon around the meat. Cover with foil and let rest.
5. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid.
Simmer sauce until reduced. Season with white pepper.
6. Pull pot roast apart, pour over the sauce, scatter with pomegranate seeds. Serve with couscous, yoghurt and mint leaves.
Cook’s note
Sauté
Do not close the
lid during sauté.
Pressure Cook
Set valve to “Seal”
position.
Slow Cook
Set valve to “Seal”
position.
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